TeaForum.org

Boiling water. I haven't used it with lower temperature stuff yet. I have mainly used it for gaoshan. The issue has lessened somewhat but not gone away completely. The glaze is somewhat porous, not smooth. There are little teeny microscopic cavities in it, especially at the bottom of the cup, don't ...

A couple months ago I got a blue Yamada Sou cup and when you put hot tea or water in it it gives off a sort of sharp tang, like brand new ceramics. It hasn’t gone away, though it has lessened somewhat but not completely. I keep soaking it in hot water but it still does this, it also imparts a sharp ...

RIP Bonavita. Finally died after 6 years of continuous use. Best kettle I’ve ever had. I was looking on their website, and it looks like bonavita is expanding their kettle line! There are five new colors, including a glass one, and all have stainless steel bases instead of plastic. Plus a quick boil...

And another session freshly infusing in the Yamada Sou blues (kyusu and cup). So nice! So I have a Yamada Sou blue cup, have you noticed any metallic taste/smell when using yours? The taste is somewhere between metallic and brand new ceramics, a sharp acrid tang almost. I haven’t been using it much...

Drinking the Satsuma Sae Midori again. Enjoying it more this time around, probably because I was expecting the oceanic flavors this time, not so much of a shock.

My sencha from O Cha arrived! I ordered the Satsuma Sae Midori and the Oku Yutaka. I have never really had a proper sencha before. I mean, I had one some time ago but grossly mishandled it and gave up on Japanese greens entirely. Opened both and repackaged into smaller 25g vacuum sealed packages, le...

@Chip, Is the one on the left still available? If so, I’ll take it. I tried to pm you but my pm isn’t working either, won’t let me send anything.

Ethan Kurland wrote: ↑

Sun Mar 10, 2019 6:01 pm

I have found quick steeping allows sweetness to be a greater part of the taste and longer steeping brings out vegetal flavors.

Good to know. This is my first Da Yu Ling, I’m so happy with it.

pizzapotamus wrote: ↑

Sun Mar 10, 2019 7:44 pm

Just 8000Ft, 80k would be several times the height of Everest.

lol I have many talents, and math is not one of them!

Closer to 80k, but yeah around that. In feet that is.

Also, I’ve finished the session now. What it says on their website about how it can take long steeps with hot water? Totally accurate. My last steep I did boiling water for 5 min, and it came out tasting great.

Stopped at Floating Leaves today. Currently drinking winter 2018 Da Yu Ling. So tasty. Very sweet, cooked veggies, and a bit of fruit. A bit more vegetal (those cooked veggies) than a lot of gaoshan ive had, but in the best possible way. That might also be because I’ve eaten a lot of carbs today. Go...

Nice! Like the color. Plus you’ll never have to worry about it!

Looking forward to seeing it! What did you end up going with, if not marble?

So I’ve been doing some research in the last week or so, and from what I’ve learned, for people who are doing long term storage, a combo of Mylar bag + oxygen absorber is favored because Mylar is completely impermeable to air. The plastic bags that are used for consumer grade teas do let a tiny amou...

All the time. If I have something rich and savory, or something spicy, I want something sweet like goashan or white tea. If I have something really sweet then I want young sheng. I want black tea when I haven’t eaten yet on a weekday because it’s substantial but not too far to one side or the other ...